We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Pork Butt - First Time on the BGE
My wife has made this recipe a number of times over the past couple of years:
It always comes out amazing, but so far we haven't tried it on the BGE. I'm planning on trying it for our small-ish SuperBowl party.
I'd appreciate any advice the good folks here have. She normally gets a Boston butt, and follows the recipe. After the rub, it goes in the oven for about 6 hrs at 300, until it hits 170.
Any suggestions? I have plenty of time, so I don't mind cooking at a lower temp for longer if it'll make it better. Also, do folks here use any wood chunks when doing pork butts?
If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.
Currently in Albuquerque, where I'm kicking ass every day, even without a basket.